Two things. One, cardamom is an acquired taste. If you're not sure, use ginger with some nutmeg instead. I only use cardamom in savory recipes, for it can be overpowering. I've tried it in biscotti and didn't like it.
Second, and most importantly, this recipe doesn't have enough moistening ingredients. You shouldn't have to work to bring together a biscotti dough, and with this, you'll be getting your hands dirty just to force the dough to come together. This almost always leads to a crumbly product come slicing time. Butter doesn't lend itself to great biscotti, either, believe it or not. It's difficult to find the right balance of other moistening ingredients without getting crumbly slices. Too much moisture is just as bad as not enough. Enough rant.
Use 3 eggs in this recipe, or two eggs and a tablespoon or two of rum or some other liqueur. Or simply cut back on the flour by a 1/2 cup.
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Two things. One, cardamom is an acquired taste. If you're not sure, use ginger with some...